Cooking Steps

1. 

   Step1:Take 80g Oreo biscuit crumbs. Crush the large Oreo with a rolling pi

2. 

   Step2:Add 45g of melted butter. Stir well with a spatula

3. 

   Step3:① pour it into a 6-inch movable mold. Use a rolling pin to compact it. ② put it into the fresh-keeping layer of the refrigerator and refrigerate it (the process is about 2030 minutes)

4. 

   Step4:① stir 200g mango puree and 15g milk evenly, then heat it with hot water. When the puree is warm, pour 10g Geely powder into it and continue to stir. Stir until the Geely powder melts completely ② Put the mango puree in cold water to coo

5. 

   Step5:Now start whipping whipped cream. Take 200g whipped cream and 6080g white sugar and beat until the lines are clear

6. 

   Step6:Add the cooled mango puree into the whipped cream twice. Stir well with stir fr

7. 

   Step7:This is mousse liquid after mixing evenl

8. 

   Step8:Pour the mousse liquid into the 6-inch movable mold, and evenly spread the cut mango dice. Press the mango dice in with a scraper

9. 

   Step9:This is the processed mousse and put it in the fresh layer of the refrigerator for 24 hour

10. 

    Step10:When the mousse body is refrigerated for 2 hours, start to make the mirror part of Mousse ① mix 100g mango mud with 50ml warm water and stir evenly ② heat the mango mud with water separated. When the mango mud is warm, add 10g Geely Ding powder and continue to stir. Stir until the Geely Ding powder is completely melted ③ cool the mango mud with cold water separated

11. 

    Step11:① pour the cooled mango puree (mirror part) into the mold. It's just full of mold ② Put the mold in the refrigerator again for 34 hour

12. 

    Step12:When the decoration materials are ready, start to lay out sample

13. 

    Step13:There are three layers of mango mousse cake on the side